Avocado oil has a light, clean flavor and abundant monounsaturated fats; it’s a great choice when the taste of olive oil would overwhelm. It also has an extremely high smoke point, making it a good candidate for high-heat cooking. This fresh appetizer uses macadamia nuts, but if they’re pricey or hard to find, substitute cashews or walnuts.
Recipe Ingredient Details:
1 ruby grapefruit
2 tablespoons unrefined avacado oil
1 tablespoon blackberry or raspberry fruit spread or preserves
½ tablespoon minced shallot
1 large, ripe, firm avocado, peeled and diced small
1 cup (packed) baby arugula leaves, chopped
¼ cup toasted macadamia nuts (finely chopped)
2 large heads Belgian endive, leaves seperated (about 16 leaves)
Grate 1 teaspoon zest from grapefruit skin; set zest aside. Using a sharp knife, cut off peel and white pith from grapefruit. Holding over a bowl to catch juice, cut segments away from membranes and transfer them to a plate. Once all segments are removed, squeeze juice from membranes into bowl. Chop grapefruit segments into small chunks and set aside.
In a blender, combine 1½ tablespoons grapefruit juice with reserved zest, avocado oil, preserves and shallot. Purée until smooth. Season with salt and pepper.
In a separate bowl, combine chopped grapefruit, avocado, arugula and macadamia nuts; toss with grapefruit vinaigrette. Spoon mixture into endive leaves and serve immediately.
Recipe Additional Notes:
PER SERVING: 92 cal, 8g fat (6g mono, 1g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 2g fiber, 8mg sodium
Wed, 2012-09-26 14:32